Recipes
Canapé
Polenta, olive and sesame cubes with caramelised peppers

Polenta, olive and sesame cubes with caramelised peppers

Name: Polenta, olive and sesame cubes with caramelised peppers
Yield: Makes 20
Cuisine: Italian recipes
Ingredients: 110g pitted black olives in herbs; 110g pitted green olives stuffed with red pepper; 20g fresh flatleaf parsley, leaves chopped; 60g Parmesan, grated (or vegetarian alternative); 750ml vegetable stock; 175g quick-cook polenta; 50g sesame seeds; 1/2 x 310g jar caramelised peppers (try The Bay Tree from Waitrose)

Easy
January 2005

Easy
January 2005

Test kitchen approved

Makes 20
20 min to make, plus cooling

These polenta, olive and sesame cubes make great little snacks or canapés. If you’re entertaining, you can prepare them well ahead of time.

Nutrition: per serving

Calories: 84kcals
Fat: 4.4g (1.1g saturated)
Protein: 3g
Carbohydrates: 8g ( 1.4g sugar)
Salt: 0.6g

Nutrition: per serving

Calories: 84kcals
Fat: 4.4g (1.1g saturated)
Protein: 3g
Carbohydrates: 8g ( 1.4g sugar)
Salt: 0.6g

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Ingredients

110g pitted black olives in herbs
110g pitted green olives stuffed with red pepper
20g fresh flatleaf parsley, leaves chopped
60g Parmesan, grated (or vegetarian alternative)
750ml vegetable stock
175g quick-cook polenta
50g sesame seeds
1/2 x 310g jar caramelised peppers (try The Bay Tree from Waitrose)

Method

Grease a 27.5 x 17.5cm tin with a little olive oil.Place the olives and parsley into a food processor and blitz until roughly chopped but not smooth. Spoon into a bowl, mix in the Parmesan and set aside.
In a large saucepan, bring the stock to the boil, whisk in the polenta and reduce the heat to low. Simmer, stirring, for 5 minutes until thick and less grainy. Remove from the heat, stir in the olive mixture and tip into the prepared tin. Set aside for 20 minutes to cool and set.
Turn the polenta slab out onto a board. Cut into 20 equal-sized pieces. Put the sesame seeds into a bowl and use to coat the polenta cubes all over. Place on a foil-lined baking tray and grill for 5 minutes, turning once until lightly golden. Serve warm or cold with caramelised peppers.